A delightful twist on classic macaroni and cheese, featuring a blend of four cheeses for a creamy and flavorful dish.
Preheat your oven to 180°C (350°F) and grease a large casserole dish with butter.
Greasing the dish prevents the macaroni from sticking and makes cleanup easier.
Cook the macaroni in a large pot of salted boiling water until al dente, then drain and set aside.
Cooking the pasta al dente ensures it doesn't become mushy during baking.
Melt the butter in a saucepan and mix it into the cooked macaroni.
Mixing the butter while the pasta is warm helps it coat evenly.
In a mixing bowl, combine the shredded muenster, mild cheddar, sharp cheddar, and Monterey Jack cheeses.
Shredding the cheese yourself ensures it melts smoothly.
Add the milk, processed cheese, eggs, salt, and pepper to the macaroni, mixing well.
Ensure the mixture is evenly combined for consistent flavor.
Transfer the macaroni mixture to the prepared casserole dish and top with the shredded cheese mixture.
Spread the cheese topping evenly for a golden crust.
Bake in the preheated oven until bubbly and golden, about 30 minutes.
Let the casserole rest for a few minutes before serving to set the cheese.
Serve the baked macaroni hot and enjoy with your favorite sides.
Pair with a fresh salad or steamed vegetables for a complete meal.
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